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Eggs Benedict Breakfast Bake with Homemade Hollandaise Sauce

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  • Author: Raven
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 servings 1x

Description

This Eggs Benedict Breakfast Bake with Homemade Hollandaise Sauce transforms a classic brunch favorite into an easy, oven-baked dish that serves a crowd effortlessly. With layers of buttery English muffins, smoky Canadian bacon, fluffy eggs, and creamy Hollandaise sauce, it delivers all the deliciousness of traditional Eggs Benedict without the hassle of poaching eggs.

Ingredients

Scale
  • 6 English muffins (split and toasted)
  • 12 slices Canadian bacon
  • 1 cup milk
  • 4 large eggs
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • Fresh chives (snipped (optional, for garnish))
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 10 tablespoons unsalted butter (melted and warm)
  • ½ teaspoon Kosher salt

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Assemble the Bake: Arrange the toasted English muffin halves in the bottom of the prepared baking dish. Layer the Canadian bacon slices evenly over the English muffins.
  3. Prepare the Egg Mixture: In a medium bowl, whisk together the milk, eggs, paprika, onion powder, garlic powder, Kosher salt, and black pepper until well combined.
  4. Pour the Egg Mixture: Pour the egg mixture evenly over the English muffins and Canadian bacon in the baking dish, making sure everything is well coated.
  5. Bake Seal the baking dish with aluminum foil and place it in the preheated oven to bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and the egg mixture is set.
  6. Let it Cool: Let the dish cool for a few minutes before cutting into slices and serving.
  7. Prepare a Double Boiler: Fill a small saucepan with about 1 inch of water and bring it to a simmer over medium heat. Set a heatproof bowl on top of the saucepan, ensuring that the bowl’s bottom does not touch the water.
  8. Whisk together the egg yolks and lemon juice: In the heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is thickened and doubled in volume.
  9. Slowly Add the Butter: Gradually pour the melted butter into the egg mixture while whisking continuously. Keep whisking until the sauce becomes thick and creamy. This should take about 2-3 minutes. Be careful not to overheat or the eggs may scramble.
  10. Season: Remove the bowl from the heat and whisk in the Kosher salt. Taste and adjust seasoning if needed. If the sauce is too thick, you can whisk in a teaspoon of warm water to reach the desired consistency.
  11. Serve the Sauce: Pour the warm Hollandaise sauce over the sliced breakfast bake before serving. Garnish with fresh chives, if desired.

Notes

✔️ Make-Ahead Option – Assemble the bake the night before and refrigerate overnight, then bake in the morning.
✔️ Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
✔️ Freezing: Wrap individual portions and freeze for up to 2 months.
✔️ Reheating: Warm in the oven at 350°F (175°C) for 10 minutes or microwave for 1 minute.
✔️ Customization: Add spinach, sautéed mushrooms, or smoked salmon for extra flavor.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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Find it online: https://foodyhealthylife.com/eggs-benedict-breakfast-bake-with-homemade-hollandaise-sauce/